I have this slight obsession on how many different desserts I could add green tea to. I haven’t come close to what I want to achieve yet, slowly but surely I’ll be finally satisfied! I found this recipe from Anncoo Journal for a lovely green tea (matcha) milk pudding, it isn’t as heavy or rich as a panna cotta would be since it doesn’t use cream and I recommend using full cream milk instead of a low fat option just because it kinda needs that slight richness to it.

I love the smell of freshly baked Mexican Buns, it has this amazing aroma of coffee, bread and butter. The crusting topping is also what makes this so, so good. It’s like this cookie of sorts on top, so if you haven’t had this yet I do recommend trying it at least once! While I love the original Mexican Bun, of course I had to try making a green tea variety and I found a great recipe from Little Corner of Mine which came out quite well!

I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

Black Sesame Pudding

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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.

Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

Recipe Notes

You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.

I love a fluffy chiffon cake and I love trying interesting flavours to go with it. I’ve had a vanilla and rose water cupcake before and it was lovely, the subtle rose water makes for a deliciously fresh cupcake. Now here’s my very pink Rose Chiffon Cake adapted from my Orange Chiffon Cake.

3. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.

4. Whip the egg whites and once it starts to bubble add the cream of tartar.

5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it’s done!

8. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

Sieve the plain flour, salt and baking powder into a medium sized bowl.

Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.

Whip the egg whites and once it starts to bubble add the cream of tartar.

Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!

Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it's done!

Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

Allow the cake to cool until room temperature.

Vanilla Buttercream Frosting

Beat the butter and sifted icing sugar until light and fluffy.

Add in the vanilla extract and colouring until combined and smooth.

Frost the cooled chiffon cake all over.

Recipe Notes

If you prefer a more punchier rose flavour, add another 1/4 tbsp to 1/2 tbsp.

Similarly, for a lighter pink colour for the cake, half the colouring to 1/2 tsp.

These Almond Cookies are quite light that melt ever so slightly in your mouth. I’ve added in toasted almonds for that added little crunch inside which works a treat. It’s very easy to make and great for Chinese New Year but of course who wouldn’t want this all year round.

2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.

3. Chop the slivered almonds into small pieces and set aside.

4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.

5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.

6. Mix in the chopped almonds until just combined.

7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.

8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.

Almond Cookies

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These Chinese New Year favourites are great light and crisp-crunchy cookies, with a lovely almond smell and flavour to it!

Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.

Chop the slivered almonds into small pieces and set aside.

In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.

Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.

Mix in the chopped almonds until just combined.

Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.

Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.

Recipe Notes

The slivered almonds are optional but I love a bit of toasted chopped almonds in cookies

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